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Mackinac Fudge

 Mackinac Fudge
When I got married, a lady at my parents’ church gave me this version of a popular Michigan treat. I sometimes pipe a bit of frosting on each piece for decoration during the holidays. —Kristen Ekhoff, Akron, Indiana
117 ServingsPrep: 5 min. Cook: 25 min. + chilling


  • 2 teaspoons plus 1 cup butter, divided
  • 4 cups sugar
  • 1 cup 2% milk
  • 25 large marshmallows
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 ounces unsweetened chocolate, chopped
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Decorating icing and sprinkles, optional


  • Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons
  • butter.
  • In a large heavy saucepan, combine the sugar, milk and remaining
  • butter. Bring to a rapid boil over medium heat, stirring constantly.
  • Cook, without stirring, for 2 minutes. Remove from the heat.
  • Stir in marshmallows until melted. Add all chocolate; stir until
  • melted. Stir in vanilla. Immediately spread into prepared pan; cool
  • for 1 hour.
  • Score into 1-in. squares. Refrigerate, covered, for 3 hours or until
  • firm. Using foil, lift out fudge. Remove foil; cut fudge. Store
  • between layers of waxed paper in airtight containers. Decorate as
  • desired. Yield: 3 pounds (117 pieces).